Beef Free Buttery Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough gets its gorgeous, feathery crumb from a generous amount of real butter worked in slowly — a classic technique that rewards a little patience with seriously bakery-worthy results. A flax egg stands in for the traditional whole egg, binding everything together beautifully without any animal-derived proteins beyond the dairy already in the recipe. That small swap is what keeps this loaf completely free of beef and beef-derived ingredients, which can sneak into enriched breads more often than you'd expect through certain additives or fats. The three-ball shaping method gives the finished loaf that iconic domed top and pull-apart texture that's just as satisfying to look at as it is to eat. Whether you're slicing it thick for French toast, tearing into it warm with extra butter, or using it as the base for an indulgent sandwich, this loaf delivers every single time.
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Learn more →Ingredients
10 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp warm water (about 110°f / 43°c)
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm whole milk (about 110°f / 43°c)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 10 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
For the wash
- 2 tbsp whole milk
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp warm water until combined. Let sit for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
In the bowl of a stand mixer, combine the warm milk, 1 tbsp of the sugar, and the yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
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